The Fourth of July is this weekend, so it's past time to start planning the cookout. This week, we'll offer recipes that will impress your patriotic party guests. This gourmet take on strawberry shortcake comes from epicurious.com and was published in this month's Bon Appetit.

INGREDIENTS

Biscuits:

2 cups unbleached all purpose flour

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Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.